Cheese Manicotti Florentine

16 manicotti noodles
1 lb. ricotta cheese - or cottage cheese
1/2 lb. mozzarella cheese
1 C. parmesan cheese
2 eggs - beaten
1 T. chopped parsley
1/2 t. salt
1/4 t. pepper
1/8 t. nutmeg
2 C. spaghetti sauce
1 small onion
1/2 lb. mushrooms
1/2 lb. spinach

Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach).

Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of saute to mixture.

Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan. Add remaining saute to spaghetti sauce. Cover manicotti with sauce.

Sprinkle with remaining Parmesan. Bake at 350° F. for 35 minutes.